Restaurant Bistro Henry in Boston

Cooking : French
Budget : From 30 to 40$
Closed : Never

Located in the stunning Green Mountains of Manchester Vermont, Bistro Henry is a contemporary restaurant featuring the best dishes from Southern France, Northern Italy and the eclectic palates of chefs owners Henry & Dina Bronson led by General Manager Carmine Cole and executed by Chef de Cuisine Ian Logan. We use the finest & freshest ingredients to create inventive, delicious dishes that will be a memorable part of your visit to Manchester & The Mountains. An award-winning wine list assembled by Wine Director Chris Kleeman and Owner Henry Bronson offers nearly 300 choices, all hand-picked by the Bistro Henry Tasting Panel. Dina's Vermont Baking Company's award-winning (Dina was voted Best Pastry Chef Southern Vermont by the members of the AIWF in 2001) desserts will ensure that dinner is more than complete. See a video of Bistro Henry.

Dinner Menu Appetizers Smoked Chicken Spring Roll 11 Our own smoked chicken... Apricot sauce & Cucumber Noodles Burgundian Escargots 9 Lots of garlic & shallot butter Crispy Pt. Judith Calamari 9 Tangy lemon & roasted garlic aioli Szechuan Style Pork Dumplings 9 Spicy peanut & soy sauces Prince Edward Island Mussels 9 Steamed with butter, chablis, thyme and shallots Caramelized Sea Scallops 13 Apples, Apple Cider Beurre Blanc and Crunchy Fried Onions Foie Gras 18 Seared with port braised figs, balsamic & pomegranate syrups Enjoy a Glass of Maison Nicolas Sauternes... A Classic Combination 8 Maine Crab Cakes 11 Fresh Maine crabmeat, scallion, red peppers and a secret or twoâ€¦Plated with spicy remoulade sauce. A favorite for 2 decades. Soups Todayâ€™s Soup 6.50 Something pretty good in a bowl Onion Soup GratinÃ©e 7.50 Onions, beef & chicken stock, Emmenthaler cheese Our Really, Really Good Lobster Bisque. Really 9.50 â€˜Nuff said... Salads & cold dishes Grilled Long Stem Artichoke 9 Hummus, Vermont feta cheese, pita chips, Italian olives & a tomato onion salad Baby Spinach 9 Candied Walnuts, Gorgonzola, Poached Pear, Port Wine Vinaigrette Arugula & Roasted Beets 9 Warm VT Goat Cheese, Toasted Hazelnuts, Rosemary Vinaigrette EntrÃ©es Entrees include house salad, French bread & accompaniments. Genuine Roquefort on your salad, add $3.50 Duck Our Way 32 Medium rare breast & crispy leg, green peppercorn sauce. The best. No kidding. Merlot Braised Lamb Shank 31 Garlic mashed potatoes & balsamic onions Manchester VT Rabbit 31 Braised in white wine, tomato, mushrooms & vegetables. Served over Pappardelle Potato Gnocchi 25 Braised beef ragÃ¹, porcini, porcini oil Spinach & Roasted Garlic Ravioli 25 Marinara sauce & smoked mozzarella. No meat Vegan Chickpea Cashew Terrine 25 Roasted Red Pepper Coulis Chicken Breast 25 All natural, Bell & Evans. sautÃ© francese style over linguine with baby spinach Steak Frites 27 10 oz. house steak with hand cut fries Steak au Poivre 28 Same as above with lots of pepper & a classic cognac sauce & frites Grilled Veal Tournedos 33 Free range & grain fed from Quebec. Wild mushroom sauce & truffle butter SautÃ©ed Veal Sweetbreads 27 Shallot sauce & cob smoked bacon Seafood Linguine with Lobster 29 Shrimp, crab & sea scallop in a brandy tomato cream Yellow Fin Tuna 27 Grilled rare with spicy pad thai noodle, wasabi, soy vinaigrette & pickled ginger Shrimp Butternut & Ginger 28 Western Gulf Shrimp with Local Butternut Squash Risotto, Crispy Leeks & Ginger Butter Grilled Scottish Salmon 28 Tomato Coulis & Arugula Pesto. Sauteed Spaghetti Squash

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